I’m calling these breakfast tacos purely because there are fried eggs and avocado in the mix and both just scream of breakfast to me.
I’m a savoury breakfast girl most of the time, I’d say 80% of the time…sometimes only a stack of pancakes or big bowl of oats with chocolate chips and all the berries will do. But tacos…. I could eat them three times a day and never get tired of them.
I have been making my own yogurt and spelt flour flatbreads and pizza bases but I went for convenience with these and picked up some small gluten free tortillas; mainly because all the non gluten free ones where large and not quite what I was after. I think we have a distinct lack of options when it comes to minimal ingredient ready made tortilla options, I’m admittedly jealous of the vast array of alternatives those in the US and Canada, “those” being fellow food photographers and recipe content creators!
Anyways… these tacos are supers simple to make, the only cooking is of course the fried eggs and a quick shredded chipotle and pineapple chicken concoction. Pineapple is up there in my top three favourite fruits.. kiwi and raspberry being my other two loves with blueberries taking a very close 4th spot to raspberries. Could I ramble any further away from the recipe…
Of course these would be awesome for breakfast, brunch, or dinner…
If you make them be sure to tag me over on Instagram @peachypalate, I love seeing your creations!
What are some of your favourite taco fillings?
Chipotle Chicken Breakfast TacosPrint Recipe
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced or grated
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1.5 tsp dried chipotle chilis
- 2 tbsp tomato puree
- 4 boneless skinless chicken breast, all ready cooked and shredded
- 125ml fresh orange juice
- 1 cups fresh pineapple chunks
- juice of 1 lime
- 8 corn or flour tortillas, warmed
- 4 fried eggs
- sliced avocado, for serving
- shredded red cabbage for serving, optional
Heat your oil in a large pan. Once hot add the garlic and onion and cook for 5 minutes.
Add the child powder, paprika, salt, chipotle chilis, tomato puree and shredded chicken to the pan. Mix to combine. Then add the orange juice and 60ml of water. Mix through and then add the pineapple chunks.
Mix well again and leave to simmer and thicken for about 10 minutes.
Serve chipotle chicken in warm tortillas with a fried egg, some avocado and red cabbage if desired. I like adding a little more fresh pineapple on top and some fresh coriander!